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Chervil, (anthriscus cerefolium), annual herb of the family apiaceae (umbelliferae). It is native to regions of the black sea and caspian sea and to western asia. Chervil is cultivated in europe for its lacy, decompound, aromatic leaves, which are used to flavor fish, salads, soups, eggs, meat dishes, and stuffings for poultry and fish. Herb mixtures such as the french fines herbes frequently contain chervil.

Bell Pepper Field Run, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Celery, (species Apium graveolens), herb of the family Apiaceae (Umbelliferae). Native to the mediterranean areas and the middle east, celery was used as a flavoring by the ancient greeks and romans and as a medicine by the ancient chinese. The ancient forms resembled smallage, or wild celery. Celery with large, fleshy, succulent, upright leafstalks, or petioles, was developed in the late 18th century. The stringiness that characterizes most celery has been eliminated from some varieties, notably the Pascal.

Bell Pepper Red Powder, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Bell Pepper Yellow, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Bell Pepper Green, (Capsicum annuum), also called sweet pepper or capsicum. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are defined scientifically as berries and can be green, red, yellow, or orange. Bell pepper plants are grown as annuals, and the green varieties are harvested before the appearance of red or yellow pigment generally about 60–80 days after transplanting.

Beet, (Beta vulgaris), is one of the four cultivated forms of the plant beta vulgaris (family Amaranthaceae), grown for their edible leaves and roots. Each of the four distinct types of B. vulgarisis used differently: the common garden beet (also called beetroot or table beet) is cultivated as a garden vegetable.

Black Pepper, (Piper nigrum), also called pepper. Black pepper is a perennial climbing vine of the family piperaceaeand the hotly pungent spice made from its fruits. Black pepper is native to the malabar coast of Indiaand is one of the earliest spices known, it is still the most widely used spice around the world.

Carrot, (Daucus carota), herbaceous, generally biennial plant of the Apiaceae family that produces an edible taproot. Among common varieties root shapes range from globular to long, with lower ends blunt to pointed. Besides the orange colored roots, white, yellow, and purple fleshed varieties are known. Wild carrot (subspecies D. carota carota, also called Queen Anne’s lace) is native to Eurasia and is thought to have been domesticated in Central Asia around 1000 CE.

Chive, (Allium schoenoprasum), small perennial plant of the amaryllis family (Amaryllidaceae), related to the onion. Chives are grown as ornamentals for their attractive flowers and as a potherb for their flavourful leaves. The leaves can be used fresh or dried and are a common seasoning for eggs, soups, salads, and vegetables.